Tangy Pineapple Chicken

This dish combines lean protein from chicken breast with the natural sweetness and digestive enzymes of pineapple for a light, tropical meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (10 servings), not per serving.

• 2 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces · 2390 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper · 1 kcal in the whole recipe
• 1 can (20 ounces) crushed or chunk pineapple, with juice · 620 kcal in the whole recipe
• 2 fluid ounces water

Method

1. Coat a large frying pan with nonstick cooking spray and set the heat to low.

   

2. Add the chicken pieces to the heated pan and sprinkle them with salt and black pepper.

   

3. Cook uncovered, stirring occasionally, until the chicken begins to brown on all sides.

   

4. Pour in the pineapple (with its juice) and the water. Cover the pan and simmer until the chicken is tender and thoroughly cooked.

   

5. Serve warm, ideally over a bed of cooked brown rice.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.